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So I just discovered this recipe for vegan pasta. I honestly haven’t heard much before now about handmade vegan pasta, and assumed it must have been because pasta made from scratch without eggs must be a disaster of a recipe, right? WRONG! Oh sooooo wrong. I wish I could claim this recipe as my own, but we owe our thanks to Kara Voskien over at Slow Club Cookery:

Fantastic blog, great recipes and lovely pictures. But on to the recipe! I’m not going to get too in depth about the actual pasta making but if you have any questions feel free to ask, or check out the original post!

Start with:

2 3/4 C AP flour (I haven’t tried with WW or GF yet but I will)

3/4 C water

1/4 t turmeric (for color)

1/2 t sea salt

1.5 t olive oil

Generally for pasta dough, the quantities are not necessarily going to be exact. If you need more flour, add more. Same with water, but be careful not to add too much. The dough will be soft and shaggy as it comes together, just keep kneading it till it comes together in a ball. If there is extra flour left in the bowl that’s fine, but you might want to gradually add fresh flour as you continue kneading to prevent stickiness. Don’t be afraid of adding enough flour, you won’t dry out the dough unless you add a whole lot!

After 10 minutes of kneading, the dough should be soft and smooth. Cover with a bit of flour and some plastic wrap, and let rest for 30 min or so.

Now you have a batch of beautifully silky pasta dough ready to go! It can be shaped by hand, or used with a pasta machine (with ample flour of course). Here I’m going to show you my favorite shape at the moment. Simple but a little time consuming. Well worth it I’d say, at least on a rainy Sunday….

Ok so imagine you’re working with a bunch of delicate playdough. This shape is really simple, just cut the pasta into little strips and start twisting!

Imagine you’re rewrapping a paper straw that’s come undone. But again really, make any shape you can image! There are lots of pasta shaping tutorials online.

Once the pasta is rolled, let it sit and dry a bit (30 min or so). If you don’t let it firm up a bit, all the pasta will stick together in an unappetizing clump. Fresh pasta cooks quickly, so PLEASE don’t overcook your pasta! 3 minutes is good. Then kick back with a glass of wine and enjoy :)

Over the past couple years I’ve experimented with all sorts of raw tomato sauce recipes, never finding one I loved. So, both out of frustration and overly high expectations I give you my take! This sauce is simple and delicious, so go use up the last of those summer tomatoes!!!

Tomato Sauce

1 medium tomato

1/2 c sun dried tomatoes, soaked 10 min

1 large clove garlic

1/4 c white onion ( a good slice is fine)

1 sprig parsley

3-5 leaves basil

1/4 t dried oregano

splash olive oil

salt n pepa

Blend everything up in a small food processor and voilà! As always, adjust the spices to your preferences.

Spiralize up some zucchini or cook up some pasta and enjoy! I used zucchini noodles, topped with brazil nut parmesan (recipe coming soon!) as well as basil and parsley microgreens. Enjoy!

Blend everything in a powerful blender or food processor till smooth. You might need to add some water for the right consistency. Spoon some over kale, massage into the kale, sprinkle with a touch more nutritional yeast and dehydrate till crisp and delicious! Good luck keeping these around for more than a day…

*I didn’t measure these, but I used quite a lot of each. Keep adding till the mix tastes good!

This cheese is raw and vegan, and just may change your life! It takes a few days to ferment but it’s worth the wait. It’s also a very versatile recipe. The cheese can also be made with no additional seasonings for a plain cream cheese-like spread.

You’ll need cheesecloth, a large mason jar, and a rubber band for this recipe. I also highly recommend a powerful blender to really get a creamy texture, but do what you can! Remember that most of these measurements are guidelines – adjust to your tastes and preferences.

Boursin-Style Cheese

1 1/2 c raw cashews, soaked 2 hrs

juice of 1 lemon

1/4-1/2 c nutritional yeast

1 T white miso paste

1 t salt

1/2-1 t freshly ground pepper

2 t herbes de Provence, or to taste

5 cloves garlic, or more

1/4 white onion

water, for blending

2 probiotic capsules

Cut out a square of cheesecloth. The kind I have is very thin so I use two layers. Put inside the mason jar and secure with a rubber band. The cheesecloth should be at least 2 inches above the bottom of the jar, as the cheese will loose some moisture while fermenting.

Drain and rinse the cashews. Put in blender with everything but the probiotics, slowly adding water till the mixture is smooth. Let your blender do some work, the cheese should still be thick but blendable. Break open the probiotic capsules and add to the cheese, blending on low very briefly, just enough to incorporate evenly. Spoon into the cheesecloth, and cover the top with the excess cheesecloth. Cover the top with the lid, or find something that fits in the jar and can act as a weight. I have a round clay cookie cutter that fits perfectly in the jar, but be creative :) Let the cheese sit out at room temp for about 2 days, depending on the air temperature. The cheese will not only thicken up a bit but develop a wonderfully cheesy tang. Good luck not eating it all right away!

These crackers are raw, buttery, and absolutely delectable! For optimal deliciousness you will need a powerful blender and a dehydrator, but these might be able to be baked at a low temp. If anyone tries let me know how they turn out!

You will need:

2 1/2 c raw walnuts, soaked 2 hours

1 large zucchini, chopped

1/4 sweet white onion, chopped

5 cloves garlic

1-2 T chopped rosemary

3 T nutritional yeast

1 t salt, or to taste

1 t fresh ground pepper

juice of 1/2 lemon

splash olive oil (optional)

1-4 T water, for blending

Blend all ingredients in vitamix or food processor, adding water as necessary to achieve a spreadable consistency. The mixture should be like a soft paté. Spread very thinly on dehydrator sheets and sprinkle with a tad more salt and pepper.

Dehydrate till crisp (I usually give them a day), flipping midway when the tops of the crackers are dry. Be careful when handling as they are very delicate.